In a medium bowl, add the spice paste, soy sauce, oil, and chicken. Mix well and let sit for at least 30 minutes or overnight.

Heat
a large skillet with high walls over medium-high heat. Add chicken
pieces and let cook for 7-8 minutes until they start to brown. Turn
chicken pieces and cook for another 4-5 minutes. Remove chicken from
skillet and turn heat down to medium-low. It’s okay if the chicken isn’t
cooked through at this point.

Add onions to the skillet and cook them for a few minutes, scraping up any bits stuck to the pan.

Add
rinsed rice to the skillet along with chicken stock and stir to
combine. Bring mixture to a slight simmer, turn heat down to low, and
nestle chicken pieces back into the skillet along with bay leaves. Cover
skillet and simmer for 20-25 minutes until rice is cooked and liquid is
evaporated.

Check the skillet occasionally and if it is dry, add more stock.

Serve chicken and rice with fresh chopped scallions.

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Step By Step

As prepared by Macheesmo,May 6, 2016

A one-pot meal that brings some serious flavor!

Let’s get this out of the way right away: Authentic jerk chicken is
almost impossible to replicate at home. It involves a very specific kind
of grill and wood and is just one of those things. But, that doesn’t
mean that we can’t pay homage to the delicious traditionally
Jamaican dish by bringing the flavors into the kitchen for a much
quicker and more realistic one-pot chicken and rice dish!

Since we are taking some necessary shortcuts on the cooking, let’s
not take shortcuts on the rub. I like to use fresh, real herbs and
aromatics for my jerk rub. This means fresh peppers, garlic, ginger,
scallions, thyme, and limes.

When dealing with the spicy peppers, remember to remove the seeds and stem and wash your hands well after you are done!

Add these things to a small food processor along with allspice,
nutmeg, sugar, and salt and process it until it’s in a coarse paste.

Combine that spicy paste with the soy sauce and oil in medium bowl
and coat the chicken well with the spice rub. Let this all marinate
together for at least 30 minutes but overnight would be ideal.

When you’re ready to cook, add the chicken to a large high-walled
skillet over medium-high heat and brown the chicken on all sides for 7-8
minutes. The goal here isn’t to cook the chicken completely, but just
give it some color.

Then remove the chicken pieces and add the onion. Use the onion to
scrape up any bits stuck to the pan. Then add the rice (rinse it first
with cold water) and chicken stock. Stir that all together and bring the
mixture to simmer.
Nestle the chicken pieces back in the skillet along with a few bay
leaves. Turn the heat down to low, cover the skillet with a lid, and let
it simmer for about 20 minutes until the rice is cooked.
Check the skillet occasionally and if it seems really dry, add more stock.
Serve the finished chicken and rice dish with fresh scallions. It’s
just spicy enough to wake up your taste buds and it’s all in one pot so
clean up is easy!